Jessica Salazar
Corporate Pastry Chef at Emmer & Rye Hospitality Group and Pullman Market
“My journey in the industry began in a high-volume bakery, where I worked both morning and overnight shifts. Most of my days followed a similar routine. However, I decided to take a leap and stage at Emmer & Rye in Austin, Texas. Entering a full-service kitchen was an entirely new experience for me. That night was pivotal for my career. Although stepping into such a kitchen felt daunting and unfamiliar, it was also something I would describe as an adrenaline rush. I fell in love with the rush of service.„
EXPERIENCE
EDUCATION
In an industry where everyone is trying to stand out and make their mark, it's easy to get lost in the shuffle. It’s important to be a shark.
When hiring I do my best not to overlook someone just because they are green and just entering the industry. I find that these individuals have a fresh mindset and sponge-like characteristics. As long as you have an openness to learning and a willingness to adapt I can provide you with the tools needed to succeed. I also look for someone who has a desire to grow and expand beyond their current space.
I remember how I felt when I first stepped into the kitchen and was given a shot, I want to be able to create that opportunity for someone else.
Being able to coach multiple individuals is key in my role, the ability to explain processes in various ways is essential, as people learn differently. Having empathy and the capacity to adapt to different learning styles is crucial. Hospitality is just as important.
We spend our days being hospitable to our guests, but it’s equally important to be hospitable towards one another.
Fostering a positive environment among teammates lays the foundation for an excellent service.
In addition to cooking skills, it’s essential to develop people and networking skills. Don’t hesitate to step out and make yourself known.
It's important to view yourselves not just as a family, but
as a highly successful team. Each member has a specific role to play, and we all share relationships. Effective communication and connection are crucial for us to work together and achieve our common goal harmoniously.
My inspiration comes from nostalgic moments in my life. I pull childhood memories that are reminiscent of my youth. With Isidore, I touch on many concepts and ingredients that are
familiar to my upbringing on my grandparents ranch in South Texas. When I eat dessert, I think of the joy in a kid's eyes when they get a sweet treat. There’s a part of our inner child that
should never die, and I do my best to bring that same joy to guest of any age who come in and eat my desserts.
Burnout can come in many forms in our industry. Without our minds clear and our bodies healthy, we can’t expect to lead and perform the way that we hope to. Setting strong routines for
yourself is incredibly important. As I take on more, my calendar has become my best friend. Managing different groups of people, deadlines, ordering, working service can all lead to stress and a clouded mind and it’s important to find time for yourself. I like to start my mornings doing something for myself, a morning workout and coffee are how I like to prepare my mind for the day. It’s taken me a long time to realize how important self-care is, and this is something that I try to teach to my teams along the way.
I keep my teams inspired by discussing future menu changes with them. I ask about their favorite desserts or pastries that excite them, and we work together to incorporate those ideas
into our offerings at Pullman using local Texas products. I hold regular check-ins to ensure they understand their paths, goals, and daily challenges, helping them overcome obstacles as a
team. I make it a point to set weekly and monthly goals to achieve together.
My day-to-day responsibilities for pastry are so diverse. Whether it’s plated desserts, pastry, vienoisse, or ice cream, continuous education is crucial to always be pushing the boundaries.
Travel and staging are the best forms of education you can get. While it’s not something I can do all the time, I do try to make a point to immerse myself into different cities and cultures, talking
with chefs about methods in their areas of expertise.
Disclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others.
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